blueberry crumb cake in a sheet pan
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Blueberry Crumb Cake in a Sheet Pan for Many People

When we have eaten all the fresh blueberries one can eat, the blueberry baking begins. This blueberry crumb cake is soft with a delicious sugary crumb topping.

blueberry crumb cake in a sheet pan

Blueberry Crumb Cake

Blueberry Crumb Cake is something I always glance at when I’m at a coffee shop or place that sells sweet treats. This may be you also! That is why I am so happy to share that you can easily make this at home. That way you can have your hand on the ingredients to make sure they are delectable. Only the good stuff! I also like to have my hand on the sugar content, which I slowly decrease from time to time.

This is also the perfect recipe to bake in large scale if you have to make desert for many people. When I have a large crowd to please, this sweet treat does the trick. It’s a good mix of “healthy” and “tasty”.

What You May Need

Sheet cake pan (9×9 inches)

Measuring spoons and cups (or volume scale – get the larger one so you can see your bowl!)

Measuring bowls

Whisk

Watch the Full Tutorial on Youtube

Directions

Preheat the oven to 350°F and grease a 9×9 sheet pan (or add parchment paper).

pouring melted butter into see through bowl on volume scale

For the crumble top layer, whisk together the sugar and flour in a medium bowl. Then use a fork to mix the melted butter and vanilla until it looks like a crumble top. Set it aside.

Next, for the cake layer in another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

In a large bowl, whisk together the the melted butter, sugar, sour cream (or yogurt), buttermilk (or whole milk), and vanilla.

hand with wish mixing blueberry crumble cake batter

Add in the flour mixture and stir until there are no more dry bits of flour. Do not overmix.

two mixing bowls side by side with flour mixture and wet mixture
pouring flour mixture into wet mixture bowl to mix

Measure the blueberries into a separate small bowl and add the small amount of flour to coat the blueberries.

measuring blueberries on a volume scale
flour on top of blueberries in clear mixing bowl
mixing flour into blueberries

Fold the blueberries into the batter and distribute evenly throughout.

folding blueberries into cake batter

To get ready for the assembly of the cake, measure the blueberries for the topping into a small bowl and have handy for assembly.

Next, pour the batter into the baking pan and spread out into the edges.

Sprinkle fresh blueberries over the top evenly.

sprinkling blueberries on top of cake batter in baking pans

Sprinkle the crumble over everything.

sprinkling crumble topping on top of cake batter in baking pans

Bake for 1-1.5 hrs until a fork comes out clean from the centre of the cake.

lady taking out the sheet pan of blueberry crumb cake from the oven

Remove from the oven and allow to cool.

close up sliced of blueberry crumb cake

Recipe for Blueberry Crumb Cake

Find a printout of the recipe below. Please return and leave a recipe rating for other future bakers. Thank you!

Blueberry Crumb Cake in a Sheet Pan

This blueberry crumb cake is soft with a delicious sugary crumb topping. Baked in a sheet pan, it is easily cut into squares for many people or to freeze for later.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blueberries, Crowd, Dessert, Dessert for a Crowd, Sheet Pan
Servings: 12
Cost: $10

Equipment

  • sheet cake pan
  • measuring spoons and cups (or volume scale)
  • Measuring bowls
  • Whisk

Ingredients

Crumble Top Layer

  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 cup butter melted/cooled
  • 1 tsp vanilla

Cake Layer

  • cups flour
  • tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • cups sugar
  • 1/2 cup butter melted/cooled
  • 3/4 cup sour cream or yogurt
  • 2/3 cup buttermilk or whole milk
  • 1 tbsp vanilla
  • 1 pint fresh blueberries
  • 1 tbsp flour for blueberries

Blueberry Topping

  • 1 cup blueberries

Instructions

  • Preheat the oven to 350°F and grease a 9×9 sheet pan (or add parchment paper)

Crumble Cake Layer

  • In a medium bowl, whisk together the sugar and flour
  • With a fork, mix in the melted butter and vanilla until it looks like a crumble top
  • Set aside

Cake Layer

  • In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside
  • In a large bowl, whisk together the the melted butter, sugar, sour cream (or yogurt), buttermilk (or whole milk), and vanilla
  • Add in the flour mixture and stir until there are no more dry bits of flour. Do not overmix.
  • Measure the blueberries into a separate small bowl and add the small amount of flour to coat the blueberries
  • Fold the blueberries into the batter and distribute evenly throughout

Blueberry topping

  • Measure blueberries into a small bowl and have handy for assembly

Assembly

  • Pour the batter into the baking pan and spread out into the edges
  • Sprinkle fresh blueberries over the top evenly
  • Sprinkle the crumble over everything
  • Bake for 1-1.5 hrs until a fork comes out clean from the centre of the cake
  • Remove from the oven and allow to cool

Video

Notes

This cake stores well int the freezer to reheat later! I cut mine into squares and store them in a zip lock bag, easy to grab and go for a nice sweet treat.

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